I buy 2% half gallon jugs of milk and inevitably don't drink it all and it goes "bad", but if you're a cheesemaker or baker you know it's not really bad, just no longer good for coffee or cereal, but excellent as a substitute for buttermilk in baking or to make paneer/farmer's cheese out of (by adding lemon juice and boiling).
I have at least 4 gallons of such milk. Some are almost full as I just never drank much milk.
I also have some that have separated into curds and whey.
Anyone interested?
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